December, 2005

Buttery Mint Carrots

1 cup water

1/4 tsp. salt

6 medium carrots, julienned*

2 tablespoons butter or margarine

1 tablespoon powdered sugar

1 1/2 tsp. minced fresh mint

or 1/2 tsp. dried mint flakes

In a saucepan, bring water and salt to a boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside. In the same saucepan, melt butter, stir in sugar and mint until blended. Return carrots to pan; cook and stir 2 to 3 minutes until carrots are just tender and evenly coated.

Yield: 4 servings.

* Small carrots may be substituted. The bright color is a eye-fulfilling addition to any dinner plate. Even my husband likes Buttery Minted Carrots.